MMMMM--------------------------BRISKET-------------------------------
4 lb Brisket; up to 6 lb, trimmed
1/2 ts Garlic salt
1/2 ts Onion salt
1/2 ts Celery salt
4 oz Bottle liquid smoke;
- reserve 3 ts
MMMMM---------------------------SAUCE--------------------------------
2 c Catsup
1/2 c Vinegar
1/2 c Sugar
3 ts Reserved liquid smoke
1/2 c Worcestershire sauce
In a large Dutch oven, place brisket, sprinkle with spices and coat
generously with liquid smoke. Cover with foil and refrigerate
overnight.
The next day, preheat oven to 250?F. Combine in a saucepan:
Bring sauce to a boil and simmer until sugar is dissolved. Remove
brisket from refrigerator and drain, discarding any remaining
marinade. Coat brisket generously with sauce, cover with foil, and
bake 5 to 6 hours. Slice and serve.